YEAST PROTEIN, COMPOSITION THEREOF, PREPARATION METHOD THEREFOR, AND USE OF YEAST PROTEIN AND COMPOSITION
The present invention relates to the technical field of medicine, and specifically relates to a yeast protein, a composition thereof, a preparation method therefor, and the use of the yeast protein and the composition. The outer layer of the yeast protein of the present invention is coated with zymosan; the yeast protein is in the shape of a sphere or an ellipsoid; the yeast protein has a protein content of 70% or more and a zymosan content of 5%-30%, calculated as the weight percentage of a dry base. The yeast protein of the present invention has obviously lower digestibility than that of soybean protein isolate and whey protein in the stomach, causes a stronger satiety after being eaten compared with whey protein, has the characteristic of slow digestion, and is a slow-digesting protein. The yeast protein of the present invention also contains 18 amino acids, including eight essential amino acids and two semi-essential amino acids for the human body, and thus is a complete protein due to the full type of amino acids. The yeast protein can be used as the slow-digesting protein in the preparation of a composition which is intended to be enterally administered to mammals so as to regulate the postprandial amino acid level in the blood plasma..
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Patent| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Europäisches Patentamt - (2023) vom: 01. Juni Zur Gesamtaufnahme - year:2023 |
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| Sprache: |
Englisch |
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| Beteiligte Personen: |
CHEN ZHIXIAN [VerfasserIn] |
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| Links: |
Volltext [kostenfrei] |
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| Anmerkungen: |
Source: www.epo.org (no modifications made), First posted: 2023-06-01, Last update posted on www.tib.eu: 2023-07-02, Last updated: 2023-07-08 |
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| Patentnummer: |
WO2023093672 |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
EPA01749544X |
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| 520 | |a The present invention relates to the technical field of medicine, and specifically relates to a yeast protein, a composition thereof, a preparation method therefor, and the use of the yeast protein and the composition. The outer layer of the yeast protein of the present invention is coated with zymosan; the yeast protein is in the shape of a sphere or an ellipsoid; the yeast protein has a protein content of 70% or more and a zymosan content of 5%-30%, calculated as the weight percentage of a dry base. The yeast protein of the present invention has obviously lower digestibility than that of soybean protein isolate and whey protein in the stomach, causes a stronger satiety after being eaten compared with whey protein, has the characteristic of slow digestion, and is a slow-digesting protein. The yeast protein of the present invention also contains 18 amino acids, including eight essential amino acids and two semi-essential amino acids for the human body, and thus is a complete protein due to the full type of amino acids. The yeast protein can be used as the slow-digesting protein in the preparation of a composition which is intended to be enterally administered to mammals so as to regulate the postprandial amino acid level in the blood plasma. | ||
| 650 | 4 | |a A61P: Specific therapeutic activity of chemical compounds or medicinal preparations | |
| 650 | 4 | |a che | |
| 650 | 4 | |a A61K: Preparations for medical, dental, or toilet purposes (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms a61j0003000000;chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles a61l; soap compositions c11d) | |
| 650 | 4 | |a A23J: Protein compositions for foodstuffs; working-up proteins for foodstuffs; phosphatide compositions for foodstuffs | |
| 650 | 4 | |a A23L: Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses a21d or a23b-a23j; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment (shaping or working, not fully covered by this subclass, a23p); preservation of foods or foodstuffs, in general | |
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